Clean the sago pearls, wash them in running water, discard the water to remove the starch. Put some water, a little above the sago pearls, keep it aside for ten minutes. Then discard the water (keeping very little) and keep it aside closed for four to six hours. The pearls bloom and are tender to hold between fingers. Roast the peanuts and grind to a coarse powder
Grind green chilly and a spoon of cumin in the small jar.
Cut the potato into small thin pieces. Put them in water to avoid discolouration.
Take oil and ghee in a thick pan, add cumin, as it splutters, rinse the potato slices and put it. Let cook for sometime.
In the meantime, add salt, green chilly paste and lime juice to the soaked sabudana. Mix it.
Once the potatoes are cooked and slightly crunchy, add the mixed sabudana to it. Give a stir, let cook on a low flame for sometime.
Garnish with fresh coriander. Fresh grated coconut may be used.
